3
Brush oil in a shallow baking pan. Place sugar in large skillet. Place skillet over medium-high heat to melt sugar, swirling skillet occasionally to ensure it melts evenly – but do not stir, or it will crystallize. When sugar starts to turn golden, add walnuts. Stir briefly, then carefully pour onto oiled pan. Cool 10 minutes, then break into small pieces.

5
Gently run knife around sides of mold, and turn out onto plates to serve. Serve with brittle and whipped cream.

Tips

Another way of ensuring the crème caramel comes out of the mold is to very quickly dip the bottom half of the mold into hot water. This heats the outside of the crème caramel up, so it slides out easily.

You can serve the crème caramel in the molds or serving cups instead of turning out onto serving plates.